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Michael Lomonaco

Biography

Michael Lomonaco is the Chef/Partner of the highly successful Porter House Bar and Grill, as well as the cocktail lounge Center Bar, both located in Manhattan’s Time Warner Center. A veteran of the New York restaurant scene, Michael has helmed some of NYC’s most iconic kitchens including ‘21’ Club, Windows on the World, Wild Blue, Noche, and Guastavino’s. A well-known face to television audiences, Michael hosted “Epicurious” and “Michael’s Place” on Travel Channel and Food Network, and makes regular appearances on The Today Show and The Chew. He has published two cookbooks, The ‘21’ Cookbook... READ MORE

Michael Lomonaco is the Chef/Partner of the highly successful Porter House Bar and Grill, as well as the cocktail lounge Center Bar, both located in Manhattan’s Time Warner Center. A veteran of the New York restaurant scene, Michael has helmed some of NYC’s most iconic kitchens including ‘21’ Club, Windows on the World, Wild Blue, Noche, and Guastavino’s. A well-known face to television audiences, Michael hosted “Epicurious” and “Michael’s Place” on Travel Channel and Food Network, and makes regular appearances on The Today Show and The Chew. He has published two cookbooks, The ‘21’ Cookbook and Nightly Specials.

Deeply dedicated to community support and charitable causes, Michael co-founded the Windows of Hope Family Relief Fund in the wake of September 11, 2001. He also actively participates in fundraising events that benefit important and worthy causes throughout the city, including City Harvest and The Food Bank of New York.

In 2016, Porter House Bar and Grill celebrated their 10th anniversary in the Time Warner Center. To mark the occasion, Lomonaco oversaw a cosmetic redesign and relaunch, bringing modern finishes to the timeless space, overlooking Central Park. In 2019, Michael will open a new concept at Hudson Yards, expanding his culinary footprint to New York’s newest neighborhood.

What is your favorite NYC restaurant? And what is your go-to dish? Benoit NYC Alain Ducasse, Pâté en croûte --Lucien Tendret's recipe since 1892
What is your ultimate meal? A magnum of Krug Champagne and a kilo of Beluga caviar, all enjoyed with my wife Diane, on the Champs-Elysees
What three things are always in your pantry? Extra Virgin Olive Oil from Sicily, pasta from Abbruzzo, San Marzano tomatoes from Naples
If you weren't a chef, what would you be? a photographer working for Magnum or Getty Images
If you could cook with anyone, who would that be? Massimo Bottura
What’s your favorite NYCWFF memory? Watching the crowds try to taste their way through ALL the burgers at Burger Bash—at the first year---wow, talk about impossible

Combine all the chimichurri ingredients in the bowl of a food processor or blender process for 1 minute, and set aside. Season the sauce with salt and pepper, and taste. The chimichurri may be prepared three days in advance and refrigerates well. Kept refrigerated it will last for up to a week.

2. Cook the skirt steaks: Preheat a grill pan or cast iron skillet over medium heat for a minute before brushing the steak with olive oil. Season the skirt steak with coarse salt and sear the first side for 3-4 minutes before turning to cook the second side. Cook to the desired degree of doneness. Remove and allow to rest.

3. Serve by slicing the skirt steaks into thin slices, always cutting the steaks across the grain of the meat for maximum tenderness.

4. Plate the sliced steak with a drizzle chimichurri sauce over the top.

5. The sliced skirt steak is perfect when served with sliced red onions and tomatoes